Spanish Churro-Inspired Pancakes

These Spanish churro-inspired pancakes are fluffy on the inside, crispy with cinnamon sugar on the outside, and full of cozy breakfast magic. This is one of our favorite weekend recipes to make together, especially when my daughter Olivia gets to help coat each warm pancake in cinnamon sugar.

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Course: Breakfast

Cuisine: American, Spanish-Inspired

Keyword: churro pancakes recipe, cinnamon sugar pancakes, family breakfast recipe, fluffy buttermilk pancakes, Spanish churro-inspired pancakes

Prep Time: 15

Cook Time: 20

Resting Time: 5

Total Time: 40

Servings: pancakes

Calories: 280kcal

Cost: $9

Equipment

1 Large nonstick skillet or griddle Medium heat works best to prevent burning the cinnamon sugar
1 Large mixing bowl
1 Medium mixing bowl
1 Whisk
1 Measuring cups and spoons
1 Pastry brush For brushing butter on hot pancakes
1 Shallow plate For cinnamon sugar coating

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
2 teaspoons baking powder
1 teaspoon baking soda
0.5 teaspoon salt
2 teaspoons ground cinnamon For the batter
2 cups buttermilk
2 large eggs
0.25 cup unsalted butter Melted, plus more for cooking
1 teaspoon vanilla extract

Cinnamon Sugar Coating

0.5 cup granulated sugar
2 tablespoons ground cinnamon
2 tablespoons unsalted butter Melted, for brushing

Instructions

Stack the pancakes on a plate and serve warm. We love them with a little extra cinnamon sugar or a drizzle of syrup. Every bite tastes like a special weekend memory.
Combine the wet ingredients: In a medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until smooth. I usually let Olivia crack the eggs while I keep a close eye. It is our little teamwork moment.
Make the batter: Pour the wet ingredients into the dry ingredients and gently stir until just combined. The batter should be slightly lumpy. I always remind Olivia that overmixing makes tough pancakes, so we stop as soon as everything comes together.
Rest the batter: Let the batter rest for 5 minutes. This is a great moment to clean up together or mix the cinnamon sugar coating. Resting helps the pancakes turn out extra fluffy.
Prepare the cinnamon sugar: On a shallow plate, mix the granulated sugar and ground cinnamon for the coating. Olivia calls this the magic sugar and insists we make extra every time.
Cook the pancakes: Heat a lightly buttered skillet over medium heat. Pour about one quarter cup of batter for each pancake. Cook until bubbles form and the edges look set, then flip and cook until golden brown. Keep the heat steady so the pancakes do not burn.
Coat in cinnamon sugar: While the pancakes are still hot, brush both sides with melted butter, then press gently into the cinnamon sugar mixture. This is Olivia’s favorite step. She loves watching the sugar stick and turn crispy.
Serve and enjoy: Stack the pancakes on a plate and serve warm. We love them with a little extra cinnamon sugar or a drizzle of syrup. Every bite tastes like a special weekend memory.

Notes

You can substitute regular milk mixed with lemon juice if you do not have buttermilk.
These pancakes are best eaten fresh while the cinnamon sugar coating is crisp.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in a toaster.
For extra fun, let kids help coat the pancakes. It turns breakfast into a memory.
This recipe is one I am saving in our digital cookbook for my daughter, so one day she can make it for her own family and remember these mornings in our kitchen.

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